Prepare the custard cups:
Butter and flour the custard cups with the 1 tablespoon of butter and 1/4 cup of flour. Set aside.

2. Melt the 3/4 cup butter and chocolate in a double boiler over simmering water. Whisk the yolks and add a small amount of the warm butter/chocolate mixture to the eggs then add the warmed eggs to the butter/chocolate mixture and stir well.

3. Beat the egg whites to the soft peak stage (lift the beater up and the egg whites will have a peak but the top falls over instead of standing straight up), then sprinkle with the 2 tablespoons of sugar and continue beating until the whites are stiff. Fold the whipped whites into the chocolate mixture. Sprinkle with the 1 tablespoon of flour and gently stir.

4. Fill the prepared custard cups 3/4 full. Bake in a preheated oven for 10 to 12 minutes, or until just set.

5. Remove from oven and let stand for 8 minutes before unmolding onto a plate. Serve by itself, or with a scoop of ice cream and/or fudge sauce.